Source: U.S. Department of Defence
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Grilled Luncheon Meat
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 MEAT, FISH, AND POULTRY No.L 117 01
GRILLED LUNCHEON MEAT
Yield 100
Portion 3 Ounces
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
407 cal
2g
14 g
38 g
60 mg
1408 mg
10 mg
Ingredient
Weight
Measure
Issue
LUNCHEON MEAT,CANNED
24 lbs
SHORTENING
9 oz
1-1/4 cup
Method
1 Cut luncheon meat into 1-3/4 ounce slices.
2 Grill meat on a lightly greased 350 F. griddle 1 minute per side or until lightly browned. CCP: Internal temperature must reach
145 F. or higher for 15 seconds. Hold for service at 140 F. or higher.
Notes
1 Luncheon meat may be oven cooked. Using a convection oven, bake at 325 F. 5 minutes on low fan, open vent.
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| Yield: 100 | Portion: 3 Ounces |
| Calories: | 407 cal |
| Carbohydrates: | 2g |
| Protein: | 14 g |
| Fat: | 38 g |
| Cholesterol: | 60 mg |
| Sodium: | 1408 mg |
| Calcium: | 10 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| LUNCHEON MEAT,CANNED | 24 lbs | ||
| SHORTENING | 9 oz | 1-1/4 cup |
| Method: | |
|
1 Cut luncheon meat into 1-3/4 ounce slices. 2 Grill meat on a lightly greased 350 F. griddle 1 minute per side or until lightly browned. CCP: Internal temperature must reach 145 F. or higher for 15 seconds. Hold for service at 140 F. or higher. Notes 1 Luncheon meat may be oven cooked. Using a convection oven, bake at 325 F. 5 minutes on low fan, open vent. |
If you wish to link to this page, you can do so by referring to the URL address below this line.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence